Vis Filets met Kaassaus

Fish fillets with cheese sauce

Preparation info

  • Serves


    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

This typical Dutch recipe can be used for any good white fish. Thin steaks of halibut respond well to the treatment. So do fillets of John Dory.

‘Belegen kaas’ is a special matured Gouda cheese, milder than Parmesan but equally hard. A mature Cheddar may be used instead, if necessary.


  • fillets or steaks of fresh fish, 8 small or 4 large
  • salt and pepper
  • butter, <


Season the fish fillets and fry them gently in the butter until done. Melt the second dose of butter in a large oval oven dish, sprinkle a third of the grated cheese over it and put the fillets in lengthways.

Prepare a sauce with the third dose of butter, the flour, the fish stock and the cream, mix a third of the grated cheese into it and pour it over the fish fillets. Sprinkle the rem